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Peanut Butter Stuffed Brownies Recipe

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★★★★★

4.6 from 61 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownies with a creamy peanut butter center. The peanut butter filling is frozen and layered between two portions of dense brownie batter, resulting in a decadent dessert that’s perfect for peanut butter and chocolate lovers alike. Baked to perfection with a slightly gooey center, they offer a luscious, indulgent treat with a delightful contrast of textures.

Ingredients

Scale

Peanut Butter Filling

  • 1 1/4 cups (336 grams) creamy conventional peanut butter (NOT ‘natural’)

Brownies

  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet baking chocolate, chopped
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt

Instructions

  1. Make the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until it becomes pourable but not too hot. Line an 8-inch square metal pan with parchment paper, leaving an overhang. Spread the peanut butter evenly in the pan. Freeze for 1 hour or until solid. Use the parchment paper to lift out the peanut butter sheet and keep it frozen while preparing the brownie batter.
  2. Prepare the brownies: Preheat the oven to 350°F (175°C). Line the same square pan again with parchment paper, leaving an overhang. In a large microwave-safe bowl, combine the butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  3. Mix sugar and butter-chocolate mixture: Add the granulated sugar to the hot butter and chocolate mixture and vigorously whisk until combined. Allow the mixture to cool until barely warm to touch.
  4. Add eggs and vanilla: Whisk in the 2 large eggs, 1 egg yolk, and vanilla extract for about 1 minute or until the batter is very well combined.
  5. Incorporate dry ingredients: Using a rubber spatula, gently fold in the all-purpose flour, sifted cocoa powder, and sea salt until just combined, careful not to overmix.
  6. Assemble the brownies: Pour half of the brownie batter into the prepared pan and smooth the surface. Carefully place the frozen peanut butter layer over this batter. Pour the remaining brownie batter on top, covering the peanut butter completely.
  7. Bake: Bake in the preheated oven for about 30 minutes. The brownies should be cooked through but still slightly gooey in the center.
  8. Cool and serve: Let the brownies cool in the pan for 30 minutes, then remove from the pan using the parchment overhang and let cool for an additional 30 minutes before slicing and serving. For an extra fudgy texture, serve chilled.

Notes

  • Use creamy conventional peanut butter (not natural) for best texture and stability of the filling.
  • Freezing the peanut butter layer ensures it holds together and creates a distinct filling in the brownies.
  • Microwaving the chocolate and butter in bursts prevents burning and helps achieve a smooth mixture.
  • Allowing the butter-chocolate mixture to cool slightly before adding eggs prevents curdling of the batter.
  • Do not overmix once flour and cocoa are added to keep brownies tender.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Serving brownies chilled enhances the fudgy texture.

Keywords: Peanut Butter Stuffed Brownies, Peanut Butter Brownies, Fudgy Brownies, Chocolate Peanut Butter Dessert, Homemade Brownies

Find it online: https://hannahdelgado.com/peanut-butter-stuffed-brownies-recipe/